5 Slow Cooker Recipes to Welcome Fall

Anyone who has been following this blog from its inception knows I have a bit of a love affair with my crock-pot. I sing it’s praises to whomever will listen. Without my trusty slow cooker my family would surely starve to death. Especially in the cold, dark, fall and winter when the last thing I want to do is spend time in my kitchen. I would much rather by curled up in front of the fire place with a good book and cup of Crock-Pot hot cocoa — yes, you can make it in the Crock-Pot!

With the days getting shorter and our evenings getting busier, I turn to my Crock-Pot more and more to make quick, scrumptious meals. Below you will find 5 of my all time favorite slow cooker dinners! Each recipe serves a family of four and then some 🙂

BBQ Hawaiian Chicken

This is one of the first recipes I ever made in my slow cooker and let me tell you, it’s a keeper. Not only is it ONLY three ingredients, but it is one of those meals that tastes even better as leftovers!

Ingredients:

• 4-6 Boneless Chicken Breasts
• 1 Bottle BBQ sauce
• 1 20 oz. can Pineapple Chunks, drained

Directions:

• Place chicken breasts in the crock pot and cover with sauce.
• Empty can of drained pineapple chunks on top.
• Cook on High for 3-4 hours or Low for 6-8 hours.
• Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.
• Serve over rice or make slider

* I like to add bell peppers the last 30 minutes of cooking for a little color and crunch.

* Sweet Baby Ray’s makes an excellent Hawaiian style BBQ sauce. I have also used half a bottle of Sweet Baby Rays BBQ and half a bottle of Lowry’s Hawaiian marinade. The possibilities are endless!

Amazing Pork Tenderloin

I have a tendency to make this delicious tenderloin twice a month for Sunday dinners. It really is amazing and everyone loves it!

Ingredients:

• 1 2-lb pork tenderloin
• 1 1-oz envelope of dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tbsp. minced garlic
• 3 tbsp. soy sauce
• freshly ground black pepper

Directions:

• Place pork tenderloin in a slow cooker with the contents of the soup packet
• Pour water, wine, and soy sauce over the top, turning the pork to coat
• Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible
• Sprinkle with pepper, cover, and cook on low setting for 4 hours
• Serve with cooking liquid on the side as au jus

Slow Cooker Beef and Broccoli 

My go-to Chinese takeout meal is beef with broccoli. Now you can make your own at home! (Adapted from table for two blog)

• In the insert of the slow cooker, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
• Gently place your slices of beef in the liquid and toss to coat.
• Turn slow cooker on low and cook for 6 hours.
• When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into slow-cooker, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
• Toss in your broccoli florets then serve hot over white rice.

Crock-Pot Chicken Philly

My husband loves a good philly cheese steak and this recipe hits the spot. The chicken version is a few less calories than the original and very kid friendly. (Adapted from myfridgefood.com)

Ingredients:

• 2 tablespoons butter
• 1 large sweet onion, sliced
• 2 green bell peppers, sliced
• 3 boneless skinless chicken breast (sliced)
• Seasoning (your choice – original recipe calls for u 1/2 tsp of Onion, Garlic and Chili Powders. Little salt and pepper, I used a steak seasoning)
• sliced Mozzarella cheese
• Hoagie rolls

Directions:

• Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
• Add butter, onions and green peppers.
• Toss chicken with seasoning, salt and pepper, then add to slow cooker.
• Cover and cook for 5 hours.
• Stir and shred the chicken – serve on hoagies with a slice of cheese melted on top.

Pot Roast

Is there anything that screams Autumn more than a pot roast simmering away?

Directions:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half.
• Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
• Place in slow cooker; top with onion and broth.
• Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

What are your favorite fall slow cooker recipes?